As you’ve noticed, over the last few weeks I have tried several of Aito's products in different recipes to build a recipe bank with alternatives for people who may be gluten intolerant, lactose intolerant or simply don’t want to drink milk for various reasons.

The products I’ve tested are;

Aito Oat Cuisine (Perfect for any stew)

Aito Oat for Whipping (Perfect to whip and add on top of a cake)

Aito Oat Drink Barista (Perfect to froth and have in your cappuccino)

In addition to these, Aito Oat Drink Organic is also being launched which is perfect to have your chocolate powder in or to just quench your thirst with as it is :)

The company that makes Aito's products is called Kaslink and it is a company that has made a very impressive journey I must say. There are three brothers who took over the business after their father started the company all alone at the beginning. From being 1 single person to today being 170 employees, have a turnover at approx. SEK 680 million and sell to 15 European countries and in China. That is impressive.

Stories such as this I really like, it is hugely inspiring to read and learn about them. It also inspires myself to keep on with my own company, which is very fun. :)

It’s Easter and people are gathering to make food together and enjoy each others company.Oh the joy! Haha.

Here is my little contribution to this weekend’s holiday; An asparagus pie with cheese that gets more and more tasty the longer you save it in the fridge and grab a bite 3-4 times a day for like a week. :)

HAPPY EASTER!

Sufficient for approx. 8 people

(Correct for a 28 cm pie tin)

150 grams of butter

4 dl wheat flour

1 tbsp water

5 eggs

2 packages AITO Oat for Whipping (250 ml)

150 g grated Präst cheese

2 bundles fresh green asparagus

1 teaspoon salt

1 teaspoon black pepper

Start by putting the oven at 180°C (hot air) / 160°C (Conventional)

Divide the butter into smaller pieces and place it in a bowl together with the flour, then pinch it together into a grainy paste

Pour in the water and knead everything together into a solid dough

Then push out the dough in a pie tin and make small holes in the bottom and around the edges with a fork or the like

Put the pie tin with the pie dough in the freezer for approx. 15 minutes so that it settles and holds the filling better

Bake the pie shell for a while in the middle of the oven, about 10 minutes

Meanwhile, remove the hard part at the bottom of the asparagus and then cut them in to thin slices, approx. 0.5 cm wide (Save the buds whole to garnish with!)

Whisk AITO, eggs, salt and pepper together in a small bowl and set aside

Place the grated cheese and the asparagus slices in the pie shell, then pour over the egg mixture and garnish with the buds

Put back in the middle of the oven for approx. 30 minutes

Voila! You have made a wonderfully tasty Easter pie that the whole family/you and all your friends can enjoy!

A really nice and easy vegetarian alternative for that kind of day when you want to eat something quite heavy and really comforting plus filling that preferably is accompanied by a large glass of milk! Yum!

Recipe for 9 patties

The patties:

* 250 g sweet potatoes

* 200 g halloumi cheese

* 3 eggs

* 1 dl Panko (Breadcrumbs also works)

* 1 teaspoon turmeric

* 1/2 teaspoon chili flakes

* 1/2 teaspoon cumin

* 1/2 teaspoon white pepper

* Sunflower oil

* Salt

Cauliflower puree:

* 1 cauliflower

* 1 package AITO Oat for Cuisine (250 ml)

* 2 tablespoons butter

* 1/2 teaspoon white pepper

* Salt

The patties:

Set the oven at 200 °C (Hot air) / 220 °C (Conventional oven)

Start by peeling the sweet potato

Then grate the sweet potato and halloumi coarsely on a grater

Add the halloumi and the sweet potato in a bowl together with the panko, the eggs and all the spices, mix together

Form the batter into 9 equal patties and then place them on a baking tray with baking paper that you covered with a little oil

Put the tray in the middle of the oven and leave for approx. 20 minutes or until the patties start to get color. (Be careful not to burn them!)

Flip the patties halfway through so that they are cooked all around

Cauliflower puree:

Start by filling a large pot with water and bring it to boil

Meanwhile, clean the cauliflower from haulm and cut down to smaller pieces, approx. 3x3 cm large

Put the cauliflower in the water and let it boil for approx. 7 minutes or until they are soft

Pour through a strainer and then put the cauliflower back in the now empty pot

Add AITO, butter and white pepper and mix to a smooth puree with a hand blender, add salt to your liking